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SANDWICH - PIMENTO - Southern Belly Biscuit
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THE SOUTHERN BELLY BISCUIT WSJ Chef John Currence amps up the classic pimento cheese sandwich by layering on bacon and spicy aioli. He serves a similar sandwich at Big Bad Breakfast, but on white or wheat bread. Here, the biscuit takes it to another level. Total Time: 50 minutes (includes marinating chicken) Makes: 4 sandwiches For the pimento cheese: | |
1 cup | shredded cheddar |
1 cup | shredded havarti |
6 tablespoons | cream cheese |
4 tablespoons | mayonnaise |
3 tablespoons | dill pickle juice |
½ tablespoon | Tabasco sauce |
6 tablespoons | minced bread-and-butter pickles |
½ teaspoon | cayenne pepper |
¼ cup | minced pimentos |
Salt | |
freshly ground black pepper | |
For the spicy aioli: | |
3 | egg yolks |
2 teaspoons | Dijon mustard |
1½ teaspoons | minced fresh garlic |
½ cup | extra-virgin olive oil |
½ cup | peanut oil |
2 teaspoons | fresh lemon juice |
¼ teaspoon | salt |
1 pinch | cayenne pepper |
½ teaspoon | Tabasco sauce |
Salt | |
freshly ground black pepper | |
To assemble the sandwich: 4 biscuits | |
12 slices | crisp bacon |
4 | thick tomato slices |
1. Make pimento cheese: Combine cheeses, mayonnaise, pickle juice and Tabasco in food processor and pulse until combined. Stir in remaining ingredients, then season to taste with salt and pepper.
2. Make spicy aioli: In a bowl, whisk together yolks, mustard and garlic. Whisking vigorously, slowly pour in oils until fully incorporated. Stir in remaining ingredients and season to taste with salt and pepper.
3.Cut biscuits in half. Spread bottom halves with pimento cheese. Place all biscuit halves in a toaster oven or under the broiler and lightly toast. Spread spicy aioli on top halves, then top pimento cheese with bacon and tomato slices. Close sandwiches.
—Adapted from John Currence of Big Bad Breakfast, Oxford, Miss., and Birmingham, Ala.
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